I hope that you are all having an awesome Holiday weekend! Best case scenario you are with people you love (or at least like!) and are enjoying the weather and having a wonderful Memorial Day.

I could not be more excited to share this recipe with you today! Whether you need a last minute dish to make for today’s barbeque, or you want a healthy dinner or just an amazing salad- THIS IS IT!!

Vegan Kale Ceasar Salad from HeatherChristo.com

I have been dying for a good Caesar salad for the last 3 and a half years since I cut out gluten, dairy and eggs. It has been one of my favorite salads of all time my entire life, and admittedly it was rather devastating to think that I would never have a good one again. Well, after all of the faux versions I have tried, I found the best possible version that is absolutely lip-smacking good! I found it in Kate Taylor’s (of the adorable blog Cookie and Kate) new book “LOVE real FOOD.”

Vegan Kale Ceasar Salad from HeatherChristo.com

The salad itself is made with a great mix of romaine hearts and hearty Tuscan kale- both of which I shredded pretty finely. I made the croutons with a gluten free vegan baguette (YUM!!) and the dressing was made with a surprising tahini base- all together it is truly awesome. A vegan option is to sprinkle nutritional yeast in place of cheese over the top of the salad, but I opted for an “everything seed blend” (that is also in the book and consists of sunflowers seeds, sesame and poppy seeds, dried minced garlic and onions and kosher salt) which I sprinkled over the salad and it was a GREAT call, if I do say so myself! If you are too lazy to make it yourself, Trader Joes has a short cut version!

Just a few more pieces of info about this book, (which is vegetarian and delicious!) that will really matter to you guys: It is all vegetarian, and it has vegan options for every recipe. It also has ALLERGY FREE options for every recipe!!! How cool is that!? So for every recipe, it shows you what to swap out or sub in to make it work for you. BRILLIANT. It’s also packed with wonderful recipes that I can’t wait to try, and lovely photographs (Pia and Coco were obsessed with the pictures of Cookie, her dog!)

Ok- Now I leave you with this recipe- please make it as soon as you can (Pia and I ate the whole thing ourselves, and then I made it for a party and people scraped the bowl clean- it’s that good!)

Vegan Kale Caesar Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Croutons:
  • 6 ounces gluten free vegan baguette, cut into bite sized cubes
  • 2 tablespoons olive oil
  • kosher salt
  • Tahini Caesar Dressing:
  • ¼ cup tahini
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, pressed or minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons water
  • kosher salt
  • Salad:
  • 1 bunch Tuscan kale, ribs removed and shredded
  • 1 romaine heart, shredded
  • 2 teaspoons “everything mix” (optional) for sprinkling over the top
Instructions
  1. To make the croutons: Preheat the oven to 400 degrees. Place the cubed bread on the sheet pan and toss with the olive oil and sprinkle with kosher salt. Bake until golden brown, 7-9 minutes and then set aside.
  2. To make the dressing: In a small bowl, whisk together the tahini, lemon, oil, garlic, and mustard. Whisk until smooth and then whisk in water until smooth again and season to taste with kosher salt. The dressing should be tangy like Caesar salad and the same consistency.
  3. To prepare the salad: Transfer the lettuce to a salad bowl and add the dressing and toss to coat the salad. Add the croutons and sprinkle the salad with the “everything seed mix” if using and then serve and enjoy!!

 

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Categorized: Recipe Index, Salad, Vegan
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I hope that you are all having an awesome Holiday weekend! Best case scenario you are with people you love (or at least like!) and are enjoying the weather and having a wonderful Memorial Day.

I could not be more excited to share this recipe with you today! Whether you need a last minute dish to make for today’s barbeque, or you want a healthy dinner or just an amazing salad- THIS IS IT!!

Vegan Kale Ceasar Salad from HeatherChristo.com

I have been dying for a good Caesar salad for the last 3 and a half years since I cut out gluten, dairy and eggs. It has been one of my favorite salads of all time my entire life, and admittedly it was rather devastating to think that I would never have a good one again. Well, after all of the faux versions I have tried, I found the best possible version that is absolutely lip-smacking good! I found it in Kate Taylor’s (of the adorable blog Cookie and Kate) new book “LOVE real FOOD.”

Vegan Kale Ceasar Salad from HeatherChristo.com

The salad itself is made with a great mix of romaine hearts and hearty Tuscan kale- both of which I shredded pretty finely. I made the croutons with a gluten free vegan baguette (YUM!!) and the dressing was made with a surprising tahini base- all together it is truly awesome. A vegan option is to sprinkle nutritional yeast in place of cheese over the top of the salad, but I opted for an “everything seed blend” (that is also in the book and consists of sunflowers seeds, sesame and poppy seeds, dried minced garlic and onions and kosher salt) which I sprinkled over the salad and it was a GREAT call, if I do say so myself! If you are too lazy to make it yourself, Trader Joes has a short cut version!

Just a few more pieces of info about this book, (which is vegetarian and delicious!) that will really matter to you guys: It is all vegetarian, and it has vegan options for every recipe. It also has ALLERGY FREE options for every recipe!!! How cool is that!? So for every recipe, it shows you what to swap out or sub in to make it work for you. BRILLIANT. It’s also packed with wonderful recipes that I can’t wait to try, and lovely photographs (Pia and Coco were obsessed with the pictures of Cookie, her dog!)

Ok- Now I leave you with this recipe- please make it as soon as you can (Pia and I ate the whole thing ourselves, and then I made it for a party and people scraped the bowl clean- it’s that good!)

Vegan Kale Caesar Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Croutons:
  • 6 ounces gluten free vegan baguette, cut into bite sized cubes
  • 2 tablespoons olive oil
  • kosher salt
  • Tahini Caesar Dressing:
  • ¼ cup tahini
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, pressed or minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons water
  • kosher salt
  • Salad:
  • 1 bunch Tuscan kale, ribs removed and shredded
  • 1 romaine heart, shredded
  • 2 teaspoons “everything mix” (optional) for sprinkling over the top
Instructions
  1. To make the croutons: Preheat the oven to 400 degrees. Place the cubed bread on the sheet pan and toss with the olive oil and sprinkle with kosher salt. Bake until golden brown, 7-9 minutes and then set aside.
  2. To make the dressing: In a small bowl, whisk together the tahini, lemon, oil, garlic, and mustard. Whisk until smooth and then whisk in water until smooth again and season to taste with kosher salt. The dressing should be tangy like Caesar salad and the same consistency.
  3. To prepare the salad: Transfer the lettuce to a salad bowl and add the dressing and toss to coat the salad. Add the croutons and sprinkle the salad with the “everything seed mix” if using and then serve and enjoy!!

 

Recipe by Heather Christo (http://heatherchristo.com)